Crumbed Chicken Tenderloins Recipe

Chicken tenderloins: These are the tender strips of meat located on the underside of the chicken breast. They cook quickly and remain juicy.

Breadcrumbs: Used to create a crispy coating on the chicken. You can use plain or seasoned breadcrumbs.

Parmesan cheese: Adds a rich, savory flavor to the breadcrumb mixture. Make sure it's finely grated for even coating.

Eggs: Beaten eggs act as a binding agent to help the breadcrumb mixture adhere to the chicken.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the seasoning.

For an extra crispy texture, try double-dipping the chicken tenderloins. After the first coating of breadcrumbs, dip them back into the beaten eggs and then coat them again with the breadcrumb mixture. This additional layer will create a thicker crust that stays crunchy even after baking.

• chicken tenderloins - Substitute with turkey tenderloins: Turkey tenderloins have a similar texture and flavor profile, making them a good alternative.

• chicken tenderloins - Substitute with tofu: For a vegetarian option, firm tofu can be used as it absorbs flavors well and has a similar consistency when cooked.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a lighter, crunchier texture compared to regular breadcrumbs.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes can add a unique crunch and are a gluten-free alternative.

• parmesan cheese - Substitute with pecorino romano: Pecorino romano has a similar salty and tangy flavor, making it a good substitute.

• parmesan cheese - Substitute with nutritional yeast: For a dairy-free option, nutritional yeast provides a cheesy flavor and is rich in nutrients.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the chicken and adds a slight tangy flavor.

• beaten eggs - Substitute with flaxseed meal and water mixture: For a vegan option, a mixture of flaxseed meal and water can act as a binding agent.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with umami depth.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor compared to regular table salt.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• black pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used in place of black pepper.

• Allow the crumbed chicken tenderloins to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled chicken tenderloins in an airtight container. Use parchment paper to separate layers if stacking.
• Store in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for 10-15 minutes to maintain crispiness.
• For freezing, arrange the crumbed chicken tenderloins on a baking sheet in a single layer. Freeze until solid, about 2 hours.
• Transfer the frozen chicken tenderloins to a freezer-safe bag or container. Label with the date for reference.
• Freeze for up to 3 months. When ready to eat, bake from frozen at 200°C (400°F) for 25-30 minutes, or until heated through and crispy.
• To prevent freezer burn, ensure all air is removed from the storage bag or container before sealing.
• For added flavor, consider adding a sprinkle of fresh herbs like parsley or basil before reheating.

• Oven Method:

  1. Preheat your oven to 180°C (350°F).
  2. Place the crumbed chicken tenderloins on a baking tray lined with parchment paper.
  3. Cover the tray with aluminum foil to prevent the chicken from drying out.
  4. Heat for about 10-15 minutes or until the chicken is warmed through and the coating is crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 180°C (350°F).
  2. Arrange the crumbed chicken tenderloins in a single layer in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the crumbed chicken tenderloins in the skillet and cover with a lid.
  4. Cook for 3-4 minutes on each side, or until the chicken is heated through and the coating is crispy.

• Microwave Method:

  1. Place the crumbed chicken tenderloins on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. For best results, finish by crisping up the chicken in a hot skillet for a minute or two.

• Toaster Oven Method:

  1. Preheat your toaster oven to 180°C (350°F).
  2. Place the crumbed chicken tenderloins on the toaster oven tray.
  3. Heat for 10-12 minutes, or until the chicken is warmed through and the coating is crispy.

• Oven: Preheat to 200°C (400°F) to bake the chicken tenderloins until golden and cooked through.

• Mixing bowl: Combine breadcrumbs, grated parmesan, salt, and pepper.

• Whisk: Beat the eggs until well combined.

• Baking tray: Place the crumbed chicken tenderloins on it for baking.

• Tongs: Use to dip each chicken tenderloin in the beaten eggs and coat with the breadcrumb mixture.

• Grater: Grate the parmesan cheese for the breadcrumb mixture.

• Measuring cups: Measure out the breadcrumbs and parmesan cheese.

• Measuring spoons: Measure out the salt and black pepper.

Prepare ingredients in advance: Measure and mix the breadcrumbs, parmesan cheese, salt, and pepper ahead of time.

Use a baking rack: Place the chicken tenderloins on a baking rack over the tray to ensure even cooking and crispiness.

Double the batch: Make extra crumbed chicken tenderloins and freeze them for a quick meal later.

Line the tray: Use parchment paper or a silicone mat to line your baking tray for easy cleanup.

Preheat the oven: Start preheating your oven before you begin prepping to save time.